Key Lime Pie

Preheat your oven to 175 °C.

Crush 200 g graham crackers into fine crumbs using a food processor or a plastic bag and a rolling pin.

Melt 115 g butter in a small bowl or pan until completely liquid.

Stir the graham cracker crumbs with the melted butter and 40 g sugar until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom and up the sides of a 23 cm pie dish.

Bake the crust in the preheated oven for 10 minutes until lightly golden, then remove it and let it cool slightly.

Grate the outer peel of the fruit to obtain 15 ml lime zest.

Squeeze the fruit to collect 160 ml lime juice.

Whisk 3 eggs yolks in a medium bowl until they are pale and slightly thickened.

Whisk 400 ml sweetened condensed milk, the lime juice, and the lime zest into the egg yolks until the mixture is smooth.

Pour the filling into the prebaked crust and bake at 175 °C for 15 minutes or until the center is set but still slightly jiggly.

Allow the pie to cool to room temperature, then refrigerate it for at least 4 hours until completely cold and firm.

Whisk 240 ml heavy cream with 12 g sugar in a chilled bowl until stiff peaks form.

Spread or pipe the whipped cream over the top of the chilled pie before slicing.